Summer Tomatoes

I love the sweet abundance of luscious Summer fruits and vegetables. What could be better than than biting into juicy summer love?! Asked to choose a favorite? Impossible! So I will share a delicious recipe that my friend Chrissy recently prepared. I made my own version and it's so simple. Make it to your own taste and use what ingredients you have on hand.
INGREDIENTS:
home grown tomatoes
salad dressing (one or 2 of your choice)
balsamic vinegar (optional)
fresh sweet basil (so easy to grow in a pot outside in a sunny/semi sunny spot)
freshly grated parmesan cheese (or parmesan/reggiano)
grated mozzarella cheese (my friend used this, but I didn't have any on hand)
salt and pepper to taste.

DIRECTIONS:
Preheat oven to 350 degrees.
Drizzle salad dressing of your choice (about 1-2 T for a 9 x 13 pan) into a baking dish.
Cut tomatoes in half. (If they're really large, you may need to cut them into thirds.)
Place tomatoes cut side up into dish.
Drop about 1/8 -1/4 t balsamic vinegar onto the tops of the tomatoes.
Drizzle more salad dressing (This can be a second variety if you wish.) onto the tops of the tomatoes.
Slightly chop or tear basil leaves and place desired amount on top of each tomato.
Add salt and pepper to taste.
Now sprinkle on the parmesan cheese (and mozzarella).
Bake at 350 for about 15 minutes.
ENJOY!

Here are some links to recipes that I have posted in the past:
Mango Salsa
Artichoke, Tomato, and Pine Nut Tapenade
Raspberry Rubarb Cobbler
Cranberry, Orange, and Pecan Scones with Sweet Chevre Spread

What is YOUR favorite recipe? Is such a thing even possible?! What do you love to eat in the Summertime?
This is for the etsy bloggers' street team carnival which will be published after August 28 by Stormy Designs. Her shop is here.
photo by me © 2009

scones

CRANBERRY, ORANGE, and PECAN

I made this dessert for a dinner meeting last night. The recipe is my own, synthesized from the reading of 3 different recipes. I did not want to make them very sweet, but more sugar can be added for a sweeter scone. I used a food processor, but these can be made by hand.
♥

SCONES

DRY INGREDIENTS
3 C flour ( I used @ 1/4 c whole wheat pastry flour to give a richer flavor.)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1 T buttermilk powder
1/4 t salt (opt)

6 T butter

EXTRAS
1/3 C pecans, chopped
1/3 C fresh cranberries, chopped
1-3 t orange zest

WET INGREDIENTS
@ 1 C water (I added about 2T orange juice to the measuring cup before adding water.)



In bowl of food processor, combine dry ingredients till well blended.



Here are the dry ingredients in the food processor before mixing.
Chop butter and add to dry mixture, pulsing on and off on low till mixture resembles a coarse meal. If doing this by hand, use two knives and cut the butter into the dry mixture.

chopped butter and extra ingredients



While pulsing on low, add the water a little at a time. If mixing by hand, use a fork or two to combine. Check mixture before using all the water to see if it will hold together when pressed with your fingers. ( I used all but a tablespoon or two of my water-orange juice mixture. See note below.) Now remove from processor to another bowl. (see photo on right.) Using two forks, mix in extra ingredients.


Scatter some sugar on a counter. Pat the scone mixture on top of the sugar till it is about 1/2 inch thick. Cut into scones. I used a 3 inch diameter biscuit cutter. Brush a little water or orange juice on the tops and sprinkle on a little sugar. Place about 2 inches apart on greased sheet and bake at 375 degrees for @ 14 minutes. (The amount of time baking takes will depend on the size of your scones and the heat of your oven. I suggest checking after some minutes to see the progress.) They should be slightly golden brown on top when they are done.










I served the scones with a goat cheese spread. The ingredients below are a suggestion. Add whatever you like, as much or as little of it as you please.

SWEET CHEVRE SPREAD

4 oz goat cheese
2 t fresh cranberries, chopped
2 t dates, chopped
1T honey
2 t sugar
water or orange juice to get desired spreading consistancy

Mix well. I made this a little sweeter to go with the not-so-sweet scones since this was dessert.

Serve scones with the spread, butter, small slices of cheese, and fruit.

mmmmm













NOTE: How much water to add will depend on the flour and the humidity of the air.